It’s almost the 4th of July and we look forward to celebrating with family and friends, and of course, enjoying fireworks and delicious food set upon a festive and fun, patriotic table setting. One classic treat that is sure to be a hit at any Independence Day party is the classic 4th of July flag cake.

This patriotic dessert combines red, white, and blue ingredients to create a fresh and colorful centerpiece for your celebration. Pair it with a festive tablecloth and matching napkins, or mix in complementary colors for the perfect Americana look.  You can pair this dessert with a glass of champagne for a perfect toast amongst the fireworks—we love Graham Beck Brut Rosé in a Bauble Barware Flute Glass.

Our favorite 4th of July Flag Cake recipe is quick and easy since you can use store-bought angel food cake. If you prefer to bake your own that is perfectly acceptable as well—but the store-bought version can be just as good and is a breeze to whip up quickly and still look perfectly put together.        

Red, White, & Blueberry 4th of July Flag Cake:
INGREDIENTS
3/4 - 1 whole angel food cake (store-bought or homemade)
8 oz whipped topping (thawed, like cool whip)
1 cup strawberries (sliced) or raspberries (whole)
1/2 cup blueberries (whole)
1 slice star fruit (optional)

INSTRUCTIONS
1. Slice the angel food cake into even slices (1/2-3/4 inches thick).
2. Arrange the cake slices evenly at the bottom of your dish.
3. Cover the cake with an even layer of whipped topping.
4. Arrange strawberries in rows (partially overlapping) with a square of blueberries in the top left corner.

Optional: Add the starfruit on top of the blueberries and/or the side of the cake for added color and texture. Serve immediately or refrigerate until ready to eat.